This is essentially a recipe for baked falafel. But to me, if the batter isn’t crisped up in the deep-fryer, it’s not falafel.
So I present you instead with “baked herbed chickpea bites”. The name, I know, could use a little work. But they’re delicious, I promise.
These are best served aside a creamy dip. Pick the tahini-based sauce of your choice. Hummus, baba ganoush, or even just a simple sesame-garlic-lemon sauce will all serve you well.
To make the latter, finely mince a small clove of garlic and whisk it into several large spoonfuls of tahini. Add a pinch of salt. Squeeze in a wedge or two of lemon. Then add warm water, as needed, to thin it out.
Hummus-making used to be a weekly occurrence in my kitchen. It’s just so fantastically easy and delicious. I’m not sure how I let the ritual run away from me.
I’m happy to say hummus and I have reunited with this green-laced recipe, which I hope will entice you to unite with garbanzos and your food processor as well.
Hot peppers are a beautiful thing.
Here, they take hummus to the next notch, adding a nice subtle flavor and spice that will make your spread unique in an elegant way. Don’t worry, this isn’t going to make your eyes water. (That is, unless you take your contacts out after handling the peppers…still waiting for the day when I’ll remember not to do that.)
The spice here is moderately mild, and in fact, you may even want to keep the Sriracha on hand if you looking for a little extra fire. Again, it’s the hints of flavor that you’ll note from the peppers that make them special in this spread.
With just a simple whiz in the food processor, this recipe comes together fast. No roasting, toasting, or fancy stuff is needed to make it complete. But of course, feel free to experiment. That is the beauty of cooking. Want to try roasting those hot peppers? Toasting the cumin seeds? Adding other greens?
Do it, and share with me how it turns out. Cheers.